Roast Cauliflower & Garlic Soup

I made this soup for my Mum’s winter birthday lunch.

I slow cooked the chicken bone broth for 48h and slow roasted the cauliflower and garlic in the oven, it was well worth the time as it was so flavourful and warming. I drizzled in truffle oil and topped with a crispy pieces of proscuttio.

INGREDIENTS

1 head of cauliflower roasted

1 head of garlic

1 onion, diced

1 tablespoon of olive oil or butter

500ml /2 cups of chicken bone broth

Salt & pepper

4 slices prosciutto (optional)

truffle oil for drizzling (optional)

METHOD

Preheat the over to 180c.

Wrap the whole head (skin and all) of the garlic in foil and roast for 20m, let cool. 

Chop the cauliflower into florets and put in a baking tray drizzle in olive oil, salt and pepper and roast for 20 minutes. Turning after 10 minutes.

Heat a large pot to medium heat, add olive oil, sauce diced onion until soft.

Pour in chicken broth.

Add roasted cauliflower. 

Squeeze out the roasted garlic from its skin and add to the soup. 

Turn down the heat and let simmer on a low heat for 20 minutes.

Turn heat off and use a soup hand blender to blend to soup consistency. 

Put a small pan on medium heat and dry-fry four slices of prosciutto until crisp.

Ladle soup into bowls and top with crispy prosciutto and drizzle with truffle oil. 

SERVES 4 / CALORIES 270 / PROTEIN 9.5g / CARBS 8.3g / FAT 22g